Chicken Egg Drop Soup

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Chicken Egg Drop Soup
  • 1 lb. chicken breast, cooked and shredded
  • 8 c. cabbage, shredded
  • 1 small zucchini, grated or 2 c. spinach
  • 1 med. onion, chopped
  • 1 clove garlic, minced
  • 8 c. chicken broth
  • 2 egg whites, lightly beaten
  • ¼ c. Braggs Liquid Aminos
  • ¼ tsp white pepper
  • Salt to taste
  1. Add broth, Braggs Liquid Aminos, white pepper and salt to a large stock pot.
  2. Bring to a boil over medium-high heat.
  3. Slowly drizzle egg whites into broth; stirring constantly in a figure 8 motion.
  4. Add cabbage, zucchini, onion, and garlic.
  5. Reduce heat and simmer until cabbage is tender.
  6. Add cooked chicken during last few minutes of cooking, to heat through.
Nutrition Information
Serving size: 4


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